Wednesday, October 30, 2013

Foodie Pick/ Health Pick: Spaghetti Squash

Spaghetti Squash  

It is time for Spaghetti Squash. I have seen all over the Internet where did the Spaghetti Squash go? I have to asked the same question, but to the produce guy. It is considered a winter squash, yet they begin to appear in October. I tried this a while ago and loved it. Spaghetti Squash has a tender texture with a slight crunch.  I have not yet gotten one this year; but am planning to. I plan to make it like a regular red sauce Italian spaghetti but substitute the squash for for the pasta.    

The health benefits of eating Spaghetti Squash is that it has beta carotene, folic acid, potassium and vitamin A. It is nice on the waist line with approximately 42 calories per one cup serving and 4 grams of dietary fiber. This is a great way to reduce some carbohydrates. It is an easy way to incorporate more vegetables into your meal plan. This recipe is great for everyone and those with a special diet of Dairy Free, Gluten Free, Low Sodium, and Vegan.         

Easy Spaghetti Squash Recipe

1 Spaghetti Squash 
1 onion
1 Teaspoon pepper
1 Tablespoon of Italian seasoning  
1 Tablespoon of fresh garlic 
1 jar red spaghetti sauce (This is where the easy is)


Preheat oven to 375 degrees and halve the squash length wise. Spoon out the seeds (some people save the seeds and love to roast and eat the seeds like pumpkin seeds; I have not yet tried this.) 

Put in casserole dish with cut sides down. Put 1/2 cup water and bake for 30 to 35 minutes until tender. 

Use a fork to rake across the squash creating a spaghetti like texture. 

Warm the sauce and put in the garlic, onion, pepper and Italian seasoning.

Then combine with the Spaghetti Squash.   

Happy Cooking!